Blueberry, Banana & Almond Cake

Directions

1. Heat the oven to 320°F (160°C).
2. Grease and line the base of a 9 inch spring­form cake tin.
3. Mix the bak­ing powder, salt and mixed spice thor­oughly into the flour, then rub in the butter.
4. Mix in the sugar and almonds, then add and beat in the banana and eggs.
5. Put the mix­ture into the tin and scat­ter the blue­ber­ries on top. Care­fully push them under the mix­ture so that they stew in the cake rather than toast­ing on top.
6. Cook for 1 1/4 hours, until a skewer inser­ted in the middle of the cake can be removed com­pletely dry. It is near impossible to over­cook this cake.
7. Allow to cool com­pletely before remov­ing from tin.